Saturday, April 15, 2017

Sake Kasu

I saw this at Marukai yesterday. I knew that it was sake lees (a byproduct of sake production) and is used to make tsukemono. I stood in front of it for awhile remembering a few Japanese programs that I'd watched before where they show how some households have a kasu-filled vat in a corner somewhere, and anytime they needed tsukemono they would go to it and dig out a pickled vegetable. I think that's so cool.I wanted to try. This bag was $4.29.

This daikon ($1.49) is actually not as big and obscene-looking as it appears.

12 comments:

this is kinda like how I make ours for work. I mix it with beer, whole dried chili pepper, ajinomoto (yup..so I cant eat it ;-{ ... after I salt the cucumbers and rub rub rub and let them sit for 30 minutes, rinse off and BURY in the mixture...bam...overnight....tsukemono !!